What the Heck is It? Tips and Information
Fennel-Fennel is composed of a white or pale green bulb from which closely superimposed stalks are arranged. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The three different parts of fennel—the base, stalks and leaves—can all be used in cooking. The stalk is a vegetable while the seeds are a herb. Cut the stalks away from the bulb at the place where they meet. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienned fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.
Kohlrabi or German turnip has the taste or texture that is similar to those of a broccoli stem or cabbage heart, but milder and sweeter. The stems are surrounded by two distinct fibrous layers that do not soften appreciably when cooked. These layers are generally peeled away prior to cooking or serving raw. The root is frequently used raw in salad or slaws.